MEXICO CITY: Shrimp, caviar, truffle and gold flakes aren’t standard ingredients in Mexico’s popular tacos. But chef Juan Licerio Alcala uses them to create the world’s most expensive taco at $25,000.
No one has ordered one. Yet.
The handheld dish made of a corn or wheat tortilla folded around a filling is low-cost fare in Mexico.
Licerio, the chef at the Grand Velas Los Cabos Resort, a luxury vacation destination in Baja California, told AFP he decided to think outside the box.
“People are excited and a little surprised about how you can eat a taco for $25,000 (497,000 pesos) when you can find one on the street for 10 pesos,” he said.
“Then I explain the delicacy, the technique and the harmony that they will lift from the plate, and that it’s worth it.”
To make the over-the-top dish, the chef takes a corn tortilla speckled with 24 carat gold flakes and fills it with Kobe beef, shrimp, Almas Beluga caviar and black truffle Brie cheese.
The taco is dressed with a salsa based on Morita chiles and civet coffee, a pricey liquid made from the fermented droppings of a civet which has eaten the berries of a coffee plant.
For good measure, gold flakes are sprinkled on top.
A week after the outrageously pricey dish hit the menu, no one has ordered it, the chef admitted.
But he said many have shown interest, mostly US customers who like to “push the boundaries.”
Ordering the world’s most expensive taco has its own particular method. First, a customer has to put down a $12,500 deposit and already be staying in the presidential suite.
The dish is presented in the middle of the desert encircled by motorcycles, or during a marriage proposal.
“We can adjust to the guest,” Licerio said.
If money is no object, the chef has just the tipple to complement the taco: the luxury tequila Pasion Azteca, at $150,000 a bottle.
Mexican chef creates $25,000 taco — but no takers yet
Mexican chef creates $25,000 taco — but no takers yet
Where We Are Going Today: Thaiya in Riyadh
RIYADH: Located on Riyadh’s Tahlia Street, Thaiya is one of the city’s newer Thai restaurants. With five-star reviews circulating on social media, we stopped by to see whether it lives up to the hype.
The menu is concise, focusing on Thai staples including tom yum soup, curries, pad Thai and mango sticky pudding.
For those starting with soup, the classic seafood tom yum is the better choice over the creamy version, which leaned too heavily on coconut cream and dulled the soup’s signature tang.
Among the starters, the shrimp dumplings stood out. Light, well-seasoned and neatly portioned, they worked well as a shared opening dish before the mains.
The mango avocado salad, however, was less successful. Heavy on raw onions and lacking textural contrast, it proved difficult to recommend.
For mains, the chicken satay was fairly standard and nothing to write home about. The fried rice emerged as a highlight, while the shrimp pad Thai was generously portioned and well-suited for sharing, with a noticeable amount of shrimp.
Presentation was polished and portions moderate. Overall, the food was solid but less flavorful than other established Thai restaurants in the city, particularly when compared to favorites such as Thai Soi and Phet-Phet.
Service was a strong point with staffers knowledgeable and attentive throughout the meal.
The atmosphere was warm and cozy, featuring dim lighting and quiet background music that made for a pleasant dining experience.
In terms of value, the prices are reasonable when compared to other Thai establishments in the area. But when the time comes to settle the tab, hold back on reaching for your wallet.
What truly sets this restaurant apart is a unique game of chance. One person per table can participate, with outcomes ranging from a complementary bill for double sixes to smaller perks such as free dessert or discounts on a future visit.
So, is Thaiya the best Thai restaurant in Riyadh? It shows promise, but greater consistency and bolder flavors would be needed to claim that title.
